Double crusted pizza from southern italy

6 servings

Ingredients

Quantity Ingredient
3 pounds Mixed greens*
¼ cup Golden raisins
1 tablespoon Olive oil
½ pounds Onions, peeled and sliced
24 xes Black olives, chop coarse
½ cup Pine nuts
2 xes Garlic cloves, crushed
6 xes Anchovies, rinse and chop
1½ pounds Pizza dough
1 x Egg beaten with 1ts water
1 x Salt & pepper, to taste

Directions

* Mixed greens, such as spinach, chard, escarole, etc.

Set rack on lowest level of oven, preheat to 375 degrees. Lightly oil a 10 inch springform pan, dust with flour and shake off excess.

Rinse greens, trim away any rough stem ends and slice tender stems and leaves into one inch lengths. In a small bowl, soak raisins in warm water for ten minutes, then drain.

Meanwhile, in a pan large enough to hold all the greens, heat olive oil over medium heat. Add onions and garlic; cook, stirring often, until light golden, 4-5 minutes. Stir in the greens, cover and cook until wilted, 5-7 minutes. If necessary add a little water from time to time to keep the greens from scorching. Stir in olives, pine nuts, anchovies and the plumped raisins. Cook over medium low heat for 2-3 minutes longer. Season with salt and pepper to taste and let cool completely.

Divide dough into two pieces, one a bit larger than the other. On a lightly floured surface, roll out the larger of the two pieces into a circle that is 14 inches in diameter and about ¼ inch thick. Place in the prepared springform pan, allowing a little dough to hang over the edge. Fill pie with the vegetable mixture. Roll out second piece of dough into a 10 inch diameter circle. Place it over the filling, fold in the edges of the bottom crust and pinch together. Brush the top with a little of the beaten egg mixture and poke holes in the top to let steam escape while cooking. Bake for 40 -45 minutes, or until golden and crisp. Remove from oven and let sit 15 minutes before serving.

This is a traditional Christmas eve dish from Napoli. Source: Eating Well Magazine, May 1994 Typos by Mark Miklas Submitted By MARK MIKLAS On 10-28-95

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